I’ve been making this deep-dish quiche—and variations of it—for about ten years. The first time I made it was for a fancy-schmancy baby shower I threw for my sister-in-law Missy, who was about 8 1/2 months pregnant at the time, which means I was about six months pregnant at the time, which means the second the shower guests left, Missy and I both fell on the sofas in my living room, started crying, and didn’t move for a year. Still, to this day, when I eat this quiche I start feeling weak-in-the-knees tired and automatically start trying to pick out baby names. And I’m not even pregnant anymore.

It’s a good thing this quiche is so delicious. Though you can use this recipe to make two quiches in a standard pie pans, I like to make one big one in a deep french tart pan so there’s a much higher filling-to-crust ratio; the pans are available at Williams-Sonoma or any cooking or baking supply. And the filling for this quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge. In addition, the filling can be made ahead of time and stored in the fridge until you’re ready to pour it into the crust and bake it. I did this when I made seven of the suckers for Missy’s baby shower, and I think it’s the only thing that prevented me from going into premature labor over the whole ordeal.

Whatever you do, serve this quiche to women. It’s how it was meant to be served.

Don’t you love how I forgot…um…the EGGS in the above photo? I’m nothing if not thorough.

Here’s the pan of which I speak.

The bottom is the removable disc that will allow you to lift the finished quiche right out of the pan. I have about eight of these pans, but probably two remaining discs. My boys use them as frisbees.

First fry 3/4 pound (or so) of bacon, which is—wait for it—HALF of a 1 1/2 pound package!

I’m nothing if not brilliant. In my own mind.

Just throw it in a skillet and cook it till it’s done but still somewhat chewy. Crispy is fine, too—whatever your preference.

Next, very thinly slick 1 large or 2 medium onions. I used a mandoline to slice these paper thin, but you can use a sharp knife if you’ve got the skillz.

Next, wash 2 packages of white mushrooms and slice them up. They don’t need to be overly thin.

Finally, drain 1 can of quartered artichoke hearts (I like them better than the whole ones) and have them ready.

The bacon is ready. And the reason I know this is that everyone in my house is now standing next to the stove and I’m beating them with wooden spoons.

Put it on a plate and let it cool, then drain the grease from the pan. DON’T CLEAN THE PAN, THOUGH! You’ll regret it if you do. When the bacon cools, give it a rough chop.

Now, because you have no sense, throw a stick of butter in the pan and melt it over low heat. If you’re a health nut, go ahead and use 7/8 of the stick.

I love giving you these health tips. I consider it my purpose on earth.

When the butter’s melted, throw in the onions.

Cook them for about 3 or 4 minutes, or until they start getting brown.

Next, throw in the mushrooms and cook for a minute or two…

Then violently throw in the artichoke hearts.

Cook this around for a couple of minutes, adding salt and pepper to taste.

When it’s done, remove the mixture from the heat and set it aside, allowing it to cool for about 20 to 30 minutes.

During that time, ask your daughters to roll out half of the Perfect Pie Crust and press it into the deep dish tart pan. Set it in the fridge to firm up a bit while the mushroom mixture is cooling.

Next, crack 7 eggs into a bowl.

Pour in 1 1/2 cups heavy cream.

I give you permission, my darling.

Whisk this together and throw in some salt and pepper.

Throw in 2 cups grated swiss cheese. Now usually, I don’t like the pregrated stuff you buy in bags. But in this case, I think it works splendidly!

Plus, I didn’t have any other choice. That’s part of why I think it worked splendidly.

And there you have it! Quiche!

No. Not really.

Now spoon the cooled mushroom mixture into the egg mixture. No need to pour all the mushroom liquid in there, but if you get some in there it’s fine,

Stir it around, then add the bacon.

Now remove the pie crust from the fridge and just pour the filling right in! Refrigerating the crust for a short time will prevent it from becoming overly brown while the thick quiche filling is cooking.

Press down the filling so everything’s submerged. (To my photography friends: I realize I need to step away from the bokeh here. Sorry.)

Set the quiche on a rimmed baking sheet. loosely cover with a sheet of foil (to keep it from browning too quickly) and bake at 400 degrees for 1 hour. Remove the foil for the last 10 to 15 minutes of baking.

It should be only slightly jiggly when it’s done, so don’t be afraid to keep baking for another 10 to 15 minutes if you need to.

NOTE: the quiche should not appear to be totally firm and set. A little jiggle is just fine.

Ooooh! Look at how beautifully it lifted from the pan. (The silver disc is underneath the quiche at this point.)

This makes it SO much easier to cut into slices. Sometimes I use a very long serrated bread knife to slice all the way across…but for today, I just need a slice.

Look at the pretty crust!

Mmmmmm.

I’ll say it again: Mmmmmm.

I really like quiche to contain a bunch of ingredients, and for the egg/cream mixture to be simply a binding element that keeps it all together. This quiche definitely fits that bill.

Preparation Instructions

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

This looks incredible Ree! My stomach is grumbling that it only got half of a grapefruit for breakfast. Thank you for sharing the source of your deep dish tart pan. I’ve never seen one before and love the concept. What a great combination of ingredients – we will give it a try!
Phoo-Dhttp://www.phoo-d.com

4

Megan On Monday, April 20 at 9:05 am

you know, we have started doing breakfast showers in my family too. We usually have mimosas along with the egg casseroles…even at baby showers:)

ktpoppy On Monday, April 20 at 9:13 am

Oh my word P-dub, you are giving this 3mo prego girl here serious cravings! Is it too ridiculous to wake up my kids and go immediately shop for all these ingredients? Oh wait, the grocery stores aren’t open yet. But now nothing else sounds even remotely good in comparison to that, oh what to do!

A friend of mine mentioned that she had made quiche for Easter brunch, which made me hungry for it… I have a crustless (I’m gluten free) recipe to try but think I will add onions and artichokes (which thank goodness I have on hand!) ala your recipe – great timing – Thank you!

16

Kathie On Monday, April 20 at 9:15 am

…..sigh……Ree, can you just come to my house in IL today and cook for me? Please?

That was a pretty pictorial. And it looks delish. I have a favorite taco dip recipe from a shower when I was pregnant. I stood next to the table the entire time and compulsively scarfed the dip. It was a horrible display.

18

Barb 1230 On Monday, April 20 at 9:16 am

I only started developing a taste for quiche in the last couple years and love it now. This one looks great and I’m definitely making it this week!

Alicia On Monday, April 20 at 9:27 am

Jessica On Monday, April 20 at 9:28 am

We love quiche at our house. It took me about a year, but my DH now loves it too. I make mine with bacon, onions, sharp white cheese, eggs and spinach in a regular pie crust and serve it hot. My girlfriend adds nutmeg to the same recipe in a graham crust and serves it cold. Both are delicious!

36

Kristi in Ponca On Monday, April 20 at 9:28 am

Oh….big yum. I’ve never seen a deep dish quiche and that looks wonderful!

37

Sarah On Monday, April 20 at 9:29 am

This looks so good! I wish I had a piece waiting downstairs for me for lunch right now!

What kind of a mandoline do you use? One of the old fashioned stainless steel ones, or a newer, safer, and easier to use one (and clean)?

38

Andilynn On Monday, April 20 at 9:29 am

I love quiche…all kinds…even those little mini quiche appetizers. I could pop about a million of those babies in mouth and never get full.

39

Laura S On Monday, April 20 at 9:29 am

I saw these pics out on Flickr this morning and they made my stomach rumble. This look delish!!!

My lumberjack actually likes quiche. But I’ve never made it with a crust. I’ll have to try that.

45

Debbie B On Monday, April 20 at 9:31 am

Makes me want to go buy a whole case of that yummy pepper bacon! Which we have to have accompanied by biscuits and gravy and sometimes grits down here in the South. Maybe I’ll buy a case of mushrooms too!

46

Circle F On Monday, April 20 at 9:31 am

OOHHH… can’t wait to try this one! Thanks again P-Dub

47

Amanda On Monday, April 20 at 9:31 am

Oh Ree, this looks amazing! I think I know what will grace my table for lunch or supper this evening.

48

Jana On Monday, April 20 at 9:31 am

My cowboys eat quiche. I just call it egg pie and don’t put any froo froo stuff in it – just bacon and cheese. They love it.

49

Jaclyn F. On Monday, April 20 at 9:32 am

Oh Ree, I adore you! Once again you’ve done it! I can’t wait to make this. Ooo maybe for brunch this coming weekend! Easter weekend I made the cinnamon rolls – they got rave reviews. This weekend I made the big crumb coffee cake from smittenkitchen.com, again everyone loved it! Keep up the awesome recipes!

50

Paula On Monday, April 20 at 9:32 am

YUM!

51

Sheila On Monday, April 20 at 9:33 am

I have been looking for a yummy quiche and this will fit the bill THANK YOU

52

Mamadallama On Monday, April 20 at 9:33 am

That’s fabulous! I just love how reading one of your recipes is such an adventure. I am truly hoping you used the same format for your new cookbook! I’ll be making this quiche this week. I’m the only female, but if my men won’t eat it, it won’t bother me one little bit. I have a feeling I won’t have that problem though.

I LIVE by the standard that “a little jiggle is okay”…thanks for reaffirming that for me. Not to much, just a little….
Especailly since I’ve made about 80% of your recipes and my Sam’s Club butter shelf has never needed so much restocking.

54

Linda M. On Monday, April 20 at 9:34 am

YUMMM I’m headed for the kitchen……….oh, I’m putting in asparagus……because even though I can’t spell it right now, it’s reasonable & you said I could………….I do believe that’s the most beautiful “egg pie” (Thanks Jana!) I’ve ever seen!

Jeanette On Monday, April 20 at 9:35 am

this looks beyond fabulous. My mouth is watering all over the desk.
When I worked in the restaurant at an auction market, I was one of 3 women who were regularly employed in the whole building amongst roughly 10 cowboys. I made quiche for the lunch special one day and none of the men ordered it. The following week I made it again and called it omelet pie and, what do you know?? They couldn’t get enough. LOL!

can you just send me one…I am off my feet for another week with a sever sprain…and this looks soooo good…and I doubt I could get my hubs to make it….

64

elabella On Monday, April 20 at 9:38 am

Quiche is one of my favorite foods – though it never seems big enough… My mother introduced them to our family when I was 10 or so, and the “Real Men Don’t Eat…” blah blah came out – so of course she had to be defiant, make it, feed it to her sons and husband

Thank you, Ree – this one looks especially scrumptious. I like to make them also with a brown rice crust.

65

Melanie On Monday, April 20 at 9:38 am

Oh me so hungry

66

FLWendy On Monday, April 20 at 9:39 am

Yummy! We love quiche at our house and this one looks wonderful! Thanks, Ree!

…Well I tell you what, if it ain’t jigglin’ then I know I’ll be ’cause I could eat not stop eating that thing! lol… I lovvvve quiches! One time my husband and I were at a small lil’ upscale cafe in a charming historic town and they had a ham & cheese quiche on the menu, he looks up at me from his menu and asks me, “what’s a quickie?”…lol…

…Blessings… :o)

82

Monie On Monday, April 20 at 10:01 am

Ree…speaking of eggs, can you tell me what ‘size’ egg should be used in baking? I made a pound cake, well, I mean I tried to make a pound cake, but it flopped completely..as in total cake failure. I want to blame the bad weather, but I also suspect baker failure. Not all eggs are created equal, and so I’m wondering if there is a baking ‘standard’ for the size egg to use when baking. Help me, please!!! I love, love, love, love, love to bake.

Emily On Monday, April 20 at 10:07 am

Oddly, I just made quiche last night, and it looked nothing like this. It may be because we use the bacon-in-a-box, no veggies, and a glass dish to cook in.Plus cottage cheese instead of ricotta, and no butter at all. And I totally don’t get how you lift the quiche out of the pan -how to you get under that metal disc at the bottom?

But I’m thinking next time I will add the mushrooms and possibly some broccoli to mine. Probably not the stick of butter. We don’t live on a ranch, so no chance to work that sucker off.

I love, love, love quiche! My husband isn’t a real cowboy (or a pretend one either for that matter– except on certain occasions), so he’ll love trying this as much as I will. Thanks for the nummy looking recipe!

Uma On Monday, April 20 at 10:17 am

Hah! I just convinced my boyfriend that quiche is yummy! I’m almost certain he had no idea what is was – but assumed it to be scary just from the name. Every time I suggested Quiche for dinner he said “Nah.” So last week, rather than asking, I declared Quiche to be on the menu for the evening. He politely went along with it but I knew inside he was thinking “smile and do it for her cause maybe she’ll never make it again when she sees how much I hate it.” Surprisingly (to him – not me) he loved it! (How can you not love something with eggs and cream?!) Thanks for the recipe, I’ll try this one out on him – especially since it has bacon in it!

Oh My Goodness! That looks so wonderfully yummy! I am in need of a good quiche pan… and will be seeking one out soon now that I have viewed this recipe… only thing that I will have to change is the mushrooms… Hubs hates them…or just make it for me alone! hahahaha!
~Suzanne @http://sugarloafcottage.blogspot.com

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.